1 16-oz pkg. light brown sugar (2 c)
4 T butter
1 t vanilla
1 can evaporated milk
1 t cider vinegar
1 12-oz jar peanut butter (1 1/2 c)
1. Butter 8"x8" baking pan; set aside.
2. In heavy 3-qt pan, mix brown sugar, evap milk, butter, & vinegar; over med-low heat, heat to boiling, stir constantly. Set candy thermometer in place & continue cooking, with out stirring, until temp. reaches 238 or soft-ball stage. Remove pan from heat.
3. With wooden spoon, beat until mix begins to thicken and cool slightly. Stir in vanilla & peanut butter until well blended. Pour into pan.
4. Refrigerate fudge until firm. When cold, cut fudge in 6 strips, then cut each crosswise 6 squares.